Sunday, May 16, 2010

Fried Glass Noodles/Fried Tang Hoon

One noodle that I haven’t had in a long time is ‘glass noodle or Tang Hoon’. I never thought of cooking this until I saw it at Belachan's blog. I remember when I was young I had problem chewing and swallowing this type of noodles. I guess it is the chewy and slippery texture of it. You can either make soup or stir-fry this type of noodles. There is no right or wrong to this recipe and basically you can add whatever ingredients you have in hand for this stir-fry noodles.

Ingredients:

3 small bunch of glass noodles – soak in warm water until soft. Drain dry
1 piece of chicken breast – cut into thin slices and season with some salt and pepper
1 carrot – peel and julienned
1 small onion – slice thinly
3 cloves of garlic - chopped
1 cup of bean sprout
2 eggs
10 shrimps – peel and deveined
Some spring onions for garnish

Sauce:

2 tbsp oyster sauce
2 tbsp of soy sauce
2 tbsp fish sauce
1 tsp sugar
Salt and pepper to taste
1/2 cup of chicken stock

1. Mix all the sauce ingredients in a bowl and set it aside. Heat up about 3 tbsp of oil in a wok. Add in the garlic and onion and stir-fry until fragrant and lightly brown.
2. Add in chicken and stir fry until it changes color. Add in carrot and stir-fry for a minute. Add in the shrimps and continue to stir-fry until the shrimps turn pink.
3. Add in the soft noodles and the sauce. Continue to toss and stir-fry until the sauce evaporate. Move all the noodles to the side of the wok add a bit of oil to the bottom of the wok and crack in the eggs. Scramble the eggs until half cook.
4. Toss back the noodles on top of the eggs. Add in the bean sprouts and continue to toss until well combined. Check seasonings. Dish out the noodles and garnish with some spring onions.

30 comments:

Girl Foodie said...

THis looks like the type of thing I'd be excited to order in a restaurant.
I love glass noodles but have never cooked with them before. I will give this a try as soon as I can get some of these noodles.

ReeseKitchen said...

Your recipe looks easy Gert, I tried once but the noodles tend to stick together and ended up like eating some sticky dough..;p
Will follow your steps and cook again..;)

Honey Bee Sweets said...

Thanks Gert for the recipe! Think I am gonna cook this next week for my family. Yummy! ;)

Angie's Recipes said...

I don't remember when I last had glass noodles....like them stir-fried with all kinds of veggies.

meeso said...

Maybe I will try this... I have glass noodles sitting and waiting to be used and I bought a bag of shrimp... so, PERFECT!

Bakericious said...

i love tung hoon, recently had alot in soup, miss the fried version.

Jeannie said...

Your glass noodles looks delicious! I am quite reluctant to cook this noodles because it will stick to the wok, which makes washing up a very tedious task.

wendyywy @ Table for 2 or more..... said...

Oooohhhhh!!!! You've done a marvellous job!!!! Looks like done by a pro!

Really looks like a good hawker/restaurant plate of tanghoon. Sure taste good.

Little Inbox said...

I like tang hun too as it's be low in carbo.

Ho Ho Ho said...

Reminded me of glass noodle sold at SS2 (PJ) foodcourt... :)

MaryMoh said...

A lovely dish. I only learned to eat fried tang hoon when I grew up because my mom used to cook it in soup when we were young.

Shereen said...

This will be good for the orang yang akan sakit next week kan?I should omit the seafood and replace with chicken or pork,right?In my family when my mom was still around,it is a family tradition to have this as breakfast on the 1st day of CNY.I can't remember though what else were thrown in!!!!

Kitchen Corner said...

Other than fried mee hoon, fried Tang Hoon also one of my favorite. Your one looks really delicious! I'll fry this soon. Cheers!

tigerfish said...

I like stir-fried glass noodles with lots of veggies too! The texture can be so different in stir-fries and soups. In soups, glass noodles are smooth, soft and slippery vs in stir-fries, usually "dry" (cos they have absorbed all the sauce/gravy that they are cooked with) and more chewy.

Dave said...

Hi, I hope it's OK to contact you here, We came across your blog and We'd like to invite you to appear on our Foodie site - Foodierama. Have a look at http://www.foodierama.com and send us a note on our contact form or through the email in this comment if interested. Thanks and sorry to intrude , Dave

daphne said...

It's so versatile isnt it? I love this dish too! Esp with lots of prawns.

Sonia (Nasi Lemak Lover) said...

I just realized I never stir fried glass noodle before, I only order this noodle when we having steamboat outside, must try one day to cook it at home. Thanks for sharing.

Elin said...

Gert..you have done a grat job on this noodle. I can never fry glass noodles..and I don;t know why. Yours look superb. Drooling now and salivating and at the same time HUNGRY....
Btw I have a Sunshine Award for you :)
http://elinluv.blogspot.com/2010/05/sunshine-award.html

Pete said...

Tang hoon taste real good when fried. I like the one in SS2 food court!

mycookinghut said...

This is also something that I haven't had for a long long time!!

Lyndsey said...

This looks like a wonderful dish, almost like I could make it too! Thanks!

ICook4Fun said...

Girl Foodie, it is not difficult to cook this. Hope you will try it out.

Reese, try not to soak the noodles too long :)

Bee bee, you are most welcome.

Angie, yes this is good to be stir-fry with lots of veggies. Just like the one we have during CNY.

Meeso, let me know how it turn out and hope you like it.

Bakericious, I prefer it cook this way rather than soup :)

Jeannie, I like using a non-stick wok to cook this.

Wendy, thank you for your kind words :)

Little Inbox, yeap.

ICook4Fun said...

Ho Ho Ho, yea. The fried tang hoon there were the BEST!

Mary, yea my mom too like to make soup out of this.

Shereen, are you sure the mat salleh like this type of noodles ha ha.. yea omit the shrimps. Yea we too will cook this with lots of vegetables on the first day of CNY.

Kitchen Corner, thank you.

Tigerfish, you are right but I prefer the stir-fry version :)

Dave, I will check out your foodie site.

Daphne, yeap :)

Sonia, this was the first time I cook this dish too and you are most welcome.

ICook4Fun said...

Elin, thank you so much for the award.

Pete, yea I too like the one from SS2 and also section 14, PJ food court.

Lyndsey, thank you.

Cheah said...

This is one of my favourites. But lately have found that it's not too good for digestion, with age!

Little Corner of Mine said...

Delicious! I think I like fried tang hoon more than in soup.

Pei-Lin@Dodol and Mochi said...

I love fried tang hoon, too, besides the good old beehoon, kway teow. I love how yours is ... the simplicity and yet deliciousness! The only noodle I don't take is the kan-sui noodle ("yellow noodle"). Hahaha!

ICook4Fun said...

Cheah, yea as we get older we do have problems with certain food.

LCOM, me too.

Pei-Lin, tang hoon is a nice change. I too can't take much of kan-sui noodles. It will give me stomach ache.

Juwita said...

Hi,
I ve tried yr receipe n i love the taste. Tks so much for sharing. Just tht, my tang hoon stick together. I ve used Lung Kow brand. Is yrs the same ? How can i avoid it sticking together ? Tks

kimberlycun said...

thanks for sharing this recipe. tried it last night and it was spot-on!